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Candied Orange Recipe

Candied Orange

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on December 06, 2010

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    I don't think you're supposed to remove the pith!

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  • on October 06, 2010

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    I am NOT an experienced candy-maker, but this turned out well for me. I cooked the sugar past the soft thread stage, so the end product was not as tender as I had imagined, but they were so neat! I dipped half of them in dark chocolate-and they really made me feel like a professional! The kids loved helping with the chocolate, and they loved eating them! My husband said he wasn't excited about them, but he was impressed that they were made from real orange peels. A great gift idea for the holidays-right after citrus season!

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  • on January 28, 2010

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    The wax on store oranges collects all that pesticide and dirt. Organic is best, but make sure to wash them all. The blanching would will too.

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  • on April 20, 2009

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    I used this recipe a few years ago and the orange peels were great. Even my kids liked them.

    I recently decided to make some more since the oranges have been so good this year and we have eaten so many. But I couldn't remember which recipe I had used. All the one I found in my books seemed so much more complicated that the last time.

    I just happened to run across this recipe today and I'm so glad. Just take your time and follow the steps. You'll feel like you're a professional candy maker once you taste these.

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  • on November 25, 2008

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    An hour of cooking made mine dark in color. I was expecting a bright orange bit. I definitely would have used another recipe on this site that calls for less cooking time

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  • on May 25, 2008

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    i'm glad i took as much pith off as possible. the little that was still on was bitter, but not unpleasant. use a produce wash to get dirt and wax off: improves the taste. you can also use salt to scrub and rinse. fyi, the sweeter your orange the better tasting the peel. collect your peels as you go, cut off as much pith, slices them thinly, and freeze. it's so much easier this way and it doesn't the taste: defrost before blanching. 4-5 hours is enough drying and your peels will dry even more after a couple of days. this a fun recipes for those who like small cooking projects!

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  • on May 27, 2007

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    I made this for a wedding shower last month and it was a big hit. I've had to make a second batch and see big Christmas plans for this recipe. I actually preferred 4 blanchings but it may depend on your oranges.

    I used the extra syrup in a sorbet, and in addition to snacking have the orange peel for addition to both hot and cold tea. I also chopped some orange peel and added to an salad for a bit of whimsy and flavor boost.

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  • on February 07, 2007

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    okay, maybe it was my fault that I went through 2 other recipes, 7 oranges and a whol lotta time. And, maybe it was my fault because I didn't have a candy thermometer. But, I did it and it's delicious! Thank you, Food Network, for supplying an easy to use, straight forward recipe. I can't wait to dip these babies in dark chocolate heaven!

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  • on January 26, 2007

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    Use the freshest plump rinds you can find. Very good and it has just a hint of sweet bitterness at the end. Everybody loved them as great christmas treats.

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  • on December 12, 2006

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    This is not a difficult recipe, I made them with my mother as a child and was thrilled to find it here.
    Notes:
    1--don't peel the pith!! After the cooking this becomes almost jelly-like and gives the candy a gummi quality.
    2--definitely blanch it 3 times. I dropped them in boiling water 3 times for 3 minutes at a time; not bitter at all.
    3--I extended the simmering time to an hour and then left it simmering while I pulled the pieces out one by one for sugaring.
    It's honestly hard to ruin this unless you turn the heat way up or leave it unattended for extended periods of time. It's just labour intensive.

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